If you’re looking for an appetizer that feels fancy but is incredibly easy to make, these Asparagus & Gruyère Tarts are the answer. Buttery, flaky pie crust serves as the base for a creamy, cheesy topping, with tender asparagus arranged beautifully on top. Whether you’re hosting a spring brunch, Easter gathering, or a dinner party, these tarts will add a touch of elegance to your spread—without requiring hours in the kitchen.
Why You’ll Love These Tarts
- They look impressive but are easy to make – No complicated techniques required!
- Flaky, creamy, and cheesy – A perfect balance of textures and flavors.
- Customizable – Add herbs, swap cheeses, or make mini versions for bite-sized appetizers.
Helpful Tips
- Let the pie crust come to room temperature before rolling – This will help to prevent cracking.
- Pre-bake the crust for extra crispiness – To prevent a soggy bottom, pre-bake the pie crust for about 10 minutes before adding the cream and cheese mixture. This helps create a sturdy, flaky base.
- Let the Tart Cool Slightly Before Slicing – Allowing the tart to rest for 5-10 minutes after baking helps the cheese set and makes it easier to slice without everything shifting.
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Asparagus & Gruyère Tarts
Ingredients
- 1 prepared pie crust
- 1 egg
- 1/2 cup heavy whipping cream
- 2 ounces Gruyère cheese finely grated
- 10 asparagus spears woody ends removed
- Salt and ground black pepper to taste
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease the wells of a mini muffin pan.
- Roll out the pie dough. Roll out to achieve a slightly larger circle. Use a cookie cutter or a cup to cut out 12 3-inch circles. Press the dough into the muffin molds. You can press them smooth or keep them slightly ruffled.
- Bake for 10 minutes, then remove from the oven and let cool.
- In a bowl, whisk together the eggs, cream, and Gruyère cheese with a pinch of salt. Finely slice 2 asparagus spears and stir them into the mixture. Cover and set aside to infuse.
- Once cooled, pour the cream mixture into each of the crusts. Bake for 14 minutes or until just set. Let cool for a few minutes before removing from the pan.
- While the tarts bake, whisk together the olive oil, vinegar, mustard, and a pinch of salt.
- Shave the remaining spears of asparagus with a potato peeler. Dress them with the vinaigrette.
- Top each tartlet with asparagus ribbons and finely shredded Gruyere cheese. These can be served hot or cold.
Nutrition
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.